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Mediterranean Lentil and Orzo One-Pot Dinner Recipe

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3.9 from 14 reviews

This Mediterranean Lentil and Orzo recipe is a wholesome, high-protein one-pot meal bursting with fiber, fresh vegetables, and vibrant Mediterranean flavors. Ready in just 30 minutes, it combines tender lentils, sweet cherry tomatoes, and nutrient-rich spinach with fragrant herbs and orzo pasta for a cozy and easy-to-make dinner perfect for any weeknight.

Ingredients

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, grated
  • 2 bay leaves or ½ teaspoon dried thyme or rosemary
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 cans lentils (15 oz / 400 g each), drained and rinsed, or 3 cups (460 g) cooked lentils
  • 1½ cups cherry tomatoes
  • 4 cups vegetable broth or chicken broth, plus 1 cup (250 ml) extra if needed
  • 1 cup orzo pasta or ditalini
  • 5 ounces baby spinach (about 5 cups)
  • ½ teaspoon salt, or more to taste
  • Black pepper, to taste
  • 1 lemon (optional, for squeezing on top)

Instructions

  1. Sauté the veggies: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and cherry tomatoes. Sauté for 4–5 minutes until the vegetables begin to soften and slightly caramelize, developing a sweet and savory base.
  2. Build the flavor: Stir in the grated garlic, bay leaves (or dried thyme/rosemary), dried oregano, red pepper flakes, and tomato paste. Cook for 1 minute, stirring frequently, to deepen the flavors and allow the spices and paste to meld with the veggies.
  3. Simmer the lentils: Add the drained lentils, 4 cups of vegetable or chicken broth, salt, and pepper. Stir to combine, then bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, letting the flavors develop and the lentils warm through.
  4. Cook the orzo: Stir in the orzo pasta. Continue simmering uncovered for 8–10 minutes, stirring often to prevent sticking. Add an extra cup of broth or hot water as needed to keep the dish saucy and creamy while the pasta becomes al dente.
  5. Add the greens and finish: When the orzo is nearly cooked, fold in the baby spinach and cook for 1 more minute just until it wilts. Turn off the heat while the orzo is still slightly firm; it will continue to soften in the residual heat. Taste and adjust salt and pepper as desired. Serve with a squeeze of fresh lemon juice for a bright, fresh finish.

Notes

  • You can substitute canned lentils with cooked dried lentils for similar texture and flavor.
  • If you prefer a spicier dish, increase the red pepper flakes slightly.
  • Use vegetable broth for a vegetarian meal or chicken broth for added richness.
  • To make this dish vegan, ensure the broth is plant-based.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently with a splash of broth or water.

Find it online: https://yumntasty.com/mediterranean-lentil-and-orzo-one-pot-dinner-recipe/